Broken Glass Torte

Graham Crackers in Paradise?
Triumph of General Foods

Raspberry Jello

Red Jello

There is no real broken glass in Broken Glass Torte, a Hawaiian Kamai’ina favorite.  The name comes from the broken-glass look of the shards of multi-colored Jello.  Besides the Pineapple Juice, there’s not too much Pacific Rim about this old Hawaiian dessert. Back in the day, the Pineapple Juice would have been canned, from the local Dole plant.  These days, the fruit often hails from places like Malaysia.

Of course, if you use Cane Sugar, that would have been a local ingredient, back in the day. Again, Hawaiian Sugar has virtually disappeared from the Islands in recent decades, along with the Pineapples.

Graham Crackers are of course newcomers to the Paradise of the Pacific.  And at the time, when the General Foods Company made the Jello, Hawaii was one of its best niche markets in the Pacific Rim.

You get a similar approach in other old Hawaiian recipes like Hawaiian Raspberry Ribbon Pie.

Still, this favorite dessert of the old-time New England settlers and their descendants, has delighted local children for decades.  The flavor is not bad, and the Keiki, as the Hawaiians call the kids, love the way it looks.

Broken Glass Torte

Hawaiian

Ingredients:

1 package each: red, green, orange and yellow Jello
1 tablespoon Gelatine
½ cup cold Water
1 pint heavy Whipping Cream
1 cup Pineapple Juice
3 tablespoons Sugar
¼ cup melted Butter
½ cup more Sugar
24 to 28 Graham Crackers

Method:

First dissolve each package of Jello in 1½ cups of boiling Water and put in ice cube trays to set.

Dissolve the Gelatin in the half cup of cold Water.  Boil 1 cup of Pineapple Juice with 3 tablespoons Sugar, then add the Gelatin and dissolve it.  Set aside.

Crush the Graham Crackers. Add the Butter and half a cup of Sugar.  Mix very well.  Line a greased pan, 13 by 9 inches. Press the Graham Cracker batter in the pan to create a crust. Bake the crust at about 350° Fahrenheit.  After it cools, keep in the refrigerator to cool and firm up.  This will be the top of the torte.

Take the Jello out of the ice cub trays and cut each cube into four pieces.  Cut the Pineapple and Gelatin mixture into similar pieces. Set adde.

Beat the Whipping Cream until it is stiff.  Fold the “cut glass” fragments of Jello and Pineapple Jelly into the Whipping Cream mixture.  Put all this mixture into a spring mold or Jello mold pan.  Sprinkle the Graham Cracker crust mixture on top.

Put in the refrigerator overnight to chill thoroughly and stiffen.  When ready to serve, cut and serve with a cake server.

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Hawaii -- Wo Fat Upstairs 2

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  1. Pingback: Hawaiian Raspberry Ribbon Pie | Pacific Rim Gourmet

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